Sushi Bento

Recipe Recommendations

• ham sausage appropriate amount
• cucumber appropriate amount
• eggs appropriate amount
• kelp appropriate amount
• carrots appropriate amount
• meat floss appropriate amount
• white vinegar appropriate amount
• white sugar appropriate amount
• salt appropriate amount
• starch appropriate amount

• light
• other
• ten minutes
• simple

Steps for Sushi Bento

1

I chose Northeast rice. In order to increase the viscosity of the rice, I added some round glutinous rice. Rice: glutinous rice equals 2:1. Also prepare a piece of seaweed.

2

Wash the rice clean until the water reaches the rice slightly. Cut the seaweed into 5X8CM strips and place it into the pan with the rice. It can enhance the flavor of rice.

3

Now to make sushi vinegar, mix salt, sugar, and white vinegar together in a ratio of 1:5:10, and simmer over low heat until the sugar and salt melt, rather than boiling.

4

This is prepared sushi vinegar. The amount of sugar and salt can also be changed according to personal taste, so there is no need to stick to one standard.

5

Add 2- 3 tablespoons of sushi vinegar to steamed rice.

6

Stir the rice vigorously with a wooden spatula to fully mix the sushi vinegar with the rice. Do not press the rice to avoid losing its slack and affecting the taste. After the rice is mixed, ventilated and cool until cooled.

7

Prepare the filling materials.

8

Beat the eggs and add a little starch, chicken essence, and salt.

9

Heat the oil in a hot pan and spread the eggs into omelets over low heat.

10

Shred the filling materials, blanch the carrot and crab meat sticks in water first.

11

Take a piece of seaweed and place it flat on the sushi curtain, rough side facing up.

12

Wet your hands with clear water, grab a handful of rice into a ball, and place it on the upper left side of the seaweed.

13

Spread the rice evenly and squeeze some salad dressing on top of it. Don't spread it all over, there is about 1CM left around.

14

Spread the filling under the rice.

15

Roll it up, and use a sushi curtain to shape the edge while curling. Don't rush to cut after finishing, let it sit for a minute to shape.

16

Dip the knife with water, dip it into it and cut it one by one. Don't use brute force, use the "drag" knife technique.

17

Next, make fancy ones. Take half a piece of seaweed, put a ham sausage, roll them well, and stick them with a few grains of rice on the edge.

18

Take another piece of complete seaweed, spread the rice, place the ham sausage under it, roll it and shape it.

19

Cut the rolled sushi in half into four portions.

20

Take another piece of seaweed and arrange the ham back to back. Put shredded cucumber in the middle.

21

Place the other two hams back to back.

22

Roll it into a square sushi.

23

Dip the knife in water and cut the sushi. Just set the plate.

Sushi Bento Make Tips

Recipe Categories

• snack recipes
• Korean cuisine